Tuesday, August 16, 2011

chard filo packets; tabbouleh

Yesterday Kenneth made a very fancy-looking bread stuffed with spiced ground pork, onions, carrots, mushrooms and herbs. He's working to a deadline this week so I don't know whether he'll get the chance to blog - and I have no idea how he made it - but I think the recipe was in 300 Canadian Bread Machine recipes. It was very tasty. Lots of leftovers for lunches, too.

And yes, a confession, in case you were wondering why we didn't post about them: we let the vitamin greens linger in the back of the fridge, each hoping the other would know what to do with them, until the compost bin finally stepped in and claimed them.

Tonight I wanted to use up the filo we still had from last week. I was pleased we got one of the boxes with swiss chard instead of callaloo - the callaloo was fine but I love swiss chard - so I chopped up an onion, some garlic, the rest of the zucchini, the chard, and some red pepper, and sauteed the mix (in order: onion, garlic, chard stems, zucchini & pepper, chard leaves), added salt and pepper, then put a spoonful in the middle of every four sheets of filo and folded it up into a packet - brushing with butter, of course. Cooked at 350 until golden-brown and crispy. They were pretty good but I think would have been better with feta.

To go with the chard packets I made tabbouleh with the lovely fresh parsley we got today. I cooked 1/2 c. of couscous (you're supposed to use bulghur wheat but I only ever have couscous on hand), chopped all the parsley plus a handful of mint and chives from the garden, added two of the little tomatoes we got, a crushed/minced clove of garlic, and stirred it all together with the juice of 1 1/2 lemons and a fair bit of olive oil. This is a lovely fresh-tasting salad that only gets better as it sits - we ate about half and will add the rest to our lunch rotation of salads.


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